There are probably as many recipes for potato salad as there are picnics or holidays, and each one has a little more of this ingredient and a little less of that but this recipe for old-fashioned Southern Potato Salad with its quintessential creamy texture is my favorite!
And, I predict this easy potato salad recipe will quickly become yours too!
This creamy potato salad recipe was my Mom’s and the one that I have made most of my life. I have to admit that I have never tasted a potato salad I didn’t like but to me the combination of mayonnaise, mustard and my secret ingredient, dill pickle juice ramps up the flavor of this traditional potato salad.
Of course, there is a debate between potato salad aficionados between which is best, sweet or dill pickles. I’m in the dill pickle camp, but I certainly wouldn’t turn my nose up at a potato salad made with sweet pickles. It’s really just a matter of taste!
Looking for other popular recipes from the South? Check out these delicious favorites: Easy Southern Fresh Peach Bread, Southern Pecan Praline Cake, Old Fashioned Southern Cornbread, Southern Pink Lady Peas, and Southern Fresh White Acre Peas. Intrigued? Check out, even more, Southern Recipes.
How to make Easy Southern Potato Salad!
To make old-fashioned Easy Southern Potato Salad gather the ingredients which include: potatoes, boiled eggs, onion, mayonnaise, yellow mustard, dill pickles, dill pickle juice, and salt and pepper.
How to boil eggs?
Check out my post: Perfect Easy to Peel Hard Boiled Eggs, or here is the Cliff Notes version:
Add about 1-2 inches of water to a large saucepan over medium-high heat.
Place a wire strainer in the saucepan. Make sure the water doesn’t touch the bottom of the strainer.
Carefully add the eggs. When the water starts to boil and generate steam, cover the saucepan. Let the eggs steam for 15 minutes for hard-boiled eggs.
Remove the pan from the stove and immediately plunge the eggs in a bowl filled with water and ice. Let the eggs cool enough to handle, and then peel under cold running water.
(Note: If you are short on time, you can purchase eggs which have been boiled and peeled at the grocery store.)
How long should you boil potatoes for potato salad?
Bring a large pot of water to boil over high heat. When the water starts to boil add 2 tsp of kosher salt and the cut up potatoes. and cook for approximately 10 minutes.
Generally, it will take about 10 minutes to cook potatoes. Depending on the size of the potato cubes, It may take a minute or so more or less. The potatoes are cooked when you can take a cube and mash with a fork with little resistance. Drain the potatoes in a colander.
Pour the cooked potatoes back into the dry pan and use a potato masher to mash them 3-4 times. This step makes a creamy potato salad and ensures that the potatoes soak up even more of the delicious dressing.
While the potatoes are cooking, combine all the other ingredients together in a large bowl and mix well.
Add the potatoes and fold in.
Garnish with a dash of paprika. (Tip: Instead of shaking paprika from the jar onto your potato salad, it works much better to just put a small amount of the paprika in your hand, and take a pinch which you can sprinkle evenly on your potato salad. You can always add more if you think it needs it.)
Cover the potato salad tightly and refrigerate. Serve chilled or at room temperature.
How long can potato salad sit out?
With the 4th of July and outdoor picnics coming up this is a very common question and the simple answer is two hours max. However, use your best judgment, if it is very hot, it shouldn’t sit out for over one hour.
Easy Southern Potato Salad
- 3 pounds boiled russet potatoes or any other white potato peeled and cubed (About 7-8 medium size potatoes)
- 2 tsp kosher salt
- 4 hard boiled eggs peeled and chopped
- 1/2 cup hamburger dill pickles chopped
- 2 Tbsp hamburger dill pickle juice
- 1/2 cup Vidalia or sweet yellow onion finely minced or grated
- 1 cup mayonnaise preferably Dukes or Hellman's
- 1/4 cup yellow mustard
- 1/4 tsp Kosher salt and pepper
- dash paprika for garnish
- Bring a large pot of water to boil over high heat. When the water starts to boil add 2 tsp of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
- Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
- While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard boiled eggs and salt and pepper in a large bowl and mix well. Add the potatoes and fold in.
- Garnish with a dash of paprika.
- Refrigerate and serve chilled. Enjoy!